Nachos Recipe

Arrange chips

Preheat oven to 375°F (190°C). On a large oven-proof platter or rimmed baking sheet, spread 8 cups of tortilla chips in an even single layer, leaving small gaps so toppings can nestle between chips.

Prepare the beans: in a small saucepan over medium heat, warm 1 cup drained and rinsed black beans with a pinch of salt for 2–3 minutes until heated through. Spoon the warm beans evenly over the tortilla chips, concentrating on areas that will get cheese so beans heat through under the queso.

Scatter thinly sliced jalapeño (1 whole jalapeño) and 1 diced tomato evenly over the chips and beans. Reserve shredded lettuce to add after baking to keep it crisp.

Make a roux: in a small saucepan, melt 1 tablespoon unsalted butter over medium-low heat. Stir in 1 teaspoon all-purpose flour and cook 30 seconds, stirring, to remove raw flour taste.

Add milk: whisk in 3 tablespoons whole milk gradually until smooth and slightly thickened, about 1 minute.

Melt the cheeses: reduce heat to low. Add 6 oz cubed white American cheese and 1 cup shredded Monterey Jack or cheddar a handful at a time, stirring until fully melted and smooth.

Season queso: stir in 2 tablespoons canned diced green chiles, 1 teaspoon ground cumin, and 1/2 teaspoon salt. Keep the queso warm on the lowest heat and stir occasionally. If it becomes too thick, add 1–2 tablespoons more milk to reach a pourable consistency.

Pour queso over chips: ladle the warm chile con queso over the arranged chips and beans, aiming to cover most chips but leaving some exposed for crispness.

Mix salsa: in a small bowl combine 1 chopped tomato, 1/4 small finely chopped onion, 1 teaspoon chopped canned chipotle in adobo (adjust to heat preference), 1 tablespoon fresh lime juice, 1 tablespoon chopped cilantro, and 1/4 teaspoon salt. Taste and adjust lime or chipotle for brightness/heat.

Spoon salsa: dollop or spoon the chipotle salsa in small spoonfuls across the queso-covered chips so each portion gets some salsa.

Bake the nachos: place the assembled tray in the preheated 375°F (190°C) oven for 6–8 minutes, until cheese is bubbling and chips at the edges are lightly toasted. Watch closely to avoid burning.

Finish with fresh toppings: remove from oven and immediately sprinkle shredded lettuce (1 cup) over the hot nachos so it wilts only slightly. Add 2 tablespoons sliced green onions, 1/2 cup sour cream or crema drizzled or dolloped, and 2 tablespoons pickled jalapeños if using.

Serve: let the nachos rest 1–2 minutes, then serve hot with extra chipotle salsa on the side if desired.